Crab louie

Crab Louie Salad Recipe courtesy Swan Oyster Depot

Prep Time: 15 minutes
Yield: 4 servings

Louie Dressing:

1 pint mayonnaise

1/2 pint tomato ketchup

1/2 cup sweet relish

1/2 cup chopped black olives

2 hard boiled eggs, chopped

Crab Louie Salad:

1 head iceberg lettuce, chopped

8 to 12 ounces fresh picked Dungeness crabmeat

1 avocado, peeled, pitted, and sliced lengthwise
thinly

3 tomatoes, quartered

1/2 pound asparagus spears, cooked.

To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing

DUNGENESS CRAB LOUIE
The King of salads!

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INGREDIENTS:

1 pound Dungeness crabmeat

1/2 pound Dungeness crab legs

1 1/2 quarts salad greens, shredded

1 cup mayonnaise

1/4 cup chili sauce

2 tablespoons green pepper, finely chopped

2 tablespoons onion, finely chopped

2 tablespoons parsley, finely chopped

1/4 teaspoon cayenne pepper

2 hard boiled eggs, quartered

2 tomatoes, quartered

Ripe olives

Parsley sprigs

Lemon wedges

PREPARATION:

Line salad plates with salad greens and mound crabmeat on greens. Combine mayonnaise, chili sauce, green pepper, onion, parsley and cayenne. Pour sauce over crabmeat. Garnish plates with crab legs, eggs, tomatoes, olives, parsley springs and lemon wedges.
Serves 4.